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Light Chicken Enchilada Soup
This Light Chicken Enchilada Soup is broth based and packed with delicious flavors. It’s great if you are sick, if it’s cold outside, or really, just any time. Finish it off with your favorite toppings and add tortilla chips on the side for a bit of crunch. You can make this ahead and freeze it for up to 3 months, so it can be ready whenever you need it.
About the ingredients:
- 1 Tbsp.olive oil or avocado oil
- 6 cloves minced garlic
- 1 Tbsp.resh cilantro
- 4 corn tortillas – cut into one-inch pieces
- 2 pounds bite-sized chicken chunks – I used boneless, skinless, chicken breast tenderloins for ease and convenience
- 1 can (15 oz.) petite diced tomatoes
- large sweet onion – I used sweet yellow onion
- 6 cups chicken broth – I used low-sodium chicken broth
- 2 cups water
- 1 can (6 oz.) tomato paste
- 1 Tbsp. ground cumin
- 2 tsp. chili powder
- 2 bay leaves
- 1 tsps. salt
I love these stackable soup bowls that I found on Amazon. They are just the right size for a serving. The handles make it easy to carry, and because the soup bowls are stackable, they store neatly in the cabinet and save valuable space.
Light Chicken Enchilada Soup
- Total Time: 75 minutes
- Yield: 8 servings
Description
This broth-based light chicken enchilada soup is light, comforting, and full of flavor. Add your favorite toppings—like shredded cheddar cheese, fresh tomatoes, and avocado—for a delicious, satisfying soup that’s perfect any time.
Ingredients
- 1 Tbsp. olive oil
- 6 cloves garlic, minced
- 1 Tbsp. cilantro, chopped
- 4 corn tortillas
- 2 lbs. boneless, skinless chicken breast tenderloins, cut into bite-sized chunks
- 1 can petite, diced tomatoes (15 oz.)
- 1 large, sweet onion, chopped
- 6 cups chicken broth
- 2 cups water
- 1 can tomato paste (6 oz.)
- 1 Tbsp. ground cumin
- 2 tsps. chili powder
- 2 bay leaves
- 1 tsp. salt
- Toppings: shredded cheddar cheese, chopped avocado, chopped tomato
- Serve with tortilla chips
- Hot sauce, if desired
Instructions
Prepare Ingredients:
- Slice chicken into bite-sized pieces
- Chop onion.
- Mince garlic.
- Chop cilantro.
- Cut tortillas into 1-inch pieces.
Instructions:
- Warm olive oil in large pot over medium low heat.
- Add onion, garlic, and cilantro.
- Saute’ for 3 minutes.
- Add the cut tortillas and saute’ for 5 minutes, until softened.
- Add the chicken, petite diced tomatoes, chicken broth, water, tomato paste, ground cumin, chili powder, bay leaves, and salt.
- Bring to a boil over high heat.
- Reduce heat to low and simmer for at least 30 minutes, stirring occasionally.
- Remove the 2 bay leaves.
- Ladle a portion into soup bowls and top with shredded cheese, fresh tomatoes, and fresh avocado.
- Serve with tortilla chips and hot sauce, if desired.
Equipment
Notes
- You can use other cuts of chicken for this Light Chicken Enchilada Soup, but boneless, skinless chicken breasts are an easy and convenient option.
- Feel free to add any toppings you like. Shredded cheddar, tomatoes, and avocados are just suggestions.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican